Congo Bars

(I got this recipe from my mother. She used to make these for me and my brother when we were little. I made them for my boys and they loved them!)

Melt 3/4 cup butter and pour over the top of 1 lb. of light brown sugar in a mixing bowl. Add 3 eggs, one at a time, beating with a mixer after each addition. Cool for about 10 minutes. Add 2 & 2/3 cups self-rising flour and 1 tsp. vanilla extract. Then stir in 1 cup chopped wal-nuts and 1 (6 oz.) package of chocolate chips. Pour into a lightly greased 9 x 13 in. baking pan. Bake for 30 minutes at 350 degrees. Remove from oven and cool for 10-15 minutes. Gently cut into bars and refrigerate until completely cool.

Dilled Chicken Salad with Cranberries & Walnuts

1 can water packed chunk chicken breast (I like to use Sam's Club brand)
1/4 cup broken walnut pieces
1/4 cup sweetened dried cranberries
1/4 cup sliced green onions
1 tablespoon diced red onion
2 teaspoons fresh dill, or 3/4 teaspoon dried dill
1/3 cup miracle whip light

Mix and chill. Layer over a bed of greens, or on wheat bread for a delicious sandwich.

Grilled zucchini and summer squash

4 medium zucchini (about 2 pounds total), sliced lengthwise 1/4 inch thick
4 medium yellow squash (about 2 pounds total), sliced lengthwise 1/4 inch thick
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon dried oregano
salt & pepper

Heat grill. In a large bowl, gently toss zucchini, squash, oil, vinegar, and oregano; season with salt and pepper. Grill vegetables, turning once, until tender, 6-8 minutes.